Name: Hearty Ina Garten Split Pea Soup With Crispy Kielbasa Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 450 g / 1 lb dry green split peas; 1 smoked ham hock; 340 g / 12 oz smoked kielbasa, halved lengthwise and sliced diagonally into ¼-inch thick pieces; 2 L / 8 cups chicken stock (preferably homemade); 300 g / 2 cups chopped leeks (white and light green parts, from about 2 leeks); 225 g / 1.5 cups chopped yellow onion (1 large); 300 g / 2 cups diced carrots (½-inch dice, from about 3 large carrots); 60 ml / ¼ cup olive oil; 15 ml / 1 tbsp minced garlic (about 3 cloves); 8 sprigs fresh thyme, tied with kitchen twine; 2 large fresh bay leaves; 12 g / 2 tsp kosher salt; 5 g / 1 tsp freshly ground black pepper; Minced fresh parsley (for serving)

Description

Hearty split pea soup showcases Ina Garten’s classic comfort recipe with smoky kielbasa and rich, creamy texture. Home cooks can easily master this soul-warming dish that delivers robust flavors and satisfying warmth.

Ingredients

Scale

450 g / 1 lb dry green split peas
1 smoked ham hock
340 g / 12 oz smoked kielbasa, halved lengthwise and sliced diagonally into ¼-inch thick pieces
2 L / 8 cups chicken stock (preferably homemade)
300 g / 2 cups chopped leeks (white and light green parts, from about 2 leeks)
225 g / 1.5 cups chopped yellow onion (1 large)
300 g / 2 cups diced carrots (½-inch dice, from about 3 large carrots)
60 ml / ¼ cup olive oil
15 ml / 1 tbsp minced garlic (about 3 cloves)
8 sprigs fresh thyme, tied with kitchen twine
2 large fresh bay leaves
12 g / 2 tsp kosher salt
5 g / 1 tsp freshly ground black pepper
Minced fresh parsley (for serving)

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Instructions

Aromatic Foundation: Heat olive oil in a large Dutch oven over medium-high heat. Sauté leeks, onions, and carrots for 7-8 minutes until vegetables soften and develop a golden undertone, stirring periodically.
Flavor Activation: Add minced garlic and cook for one minute to release its aromatic essence. Introduce split peas, gently coating them in the seasoned oil and toasting briefly to enhance their nutty profile.
Liquid Integration: Pour chicken stock and water into the pot. Add smoked ham hock, thyme sprigs, bay leaves, kosher salt, and black pepper. Bring the mixture to a vigorous boil, then reduce heat and simmer partially covered for approximately 1¼ hours, increasing stirring frequency after 45 minutes to prevent scorching.
Texture Refinement: Extract ham hock and herb bundle. Purée a portion of the soup until smooth, then reintegrate into the pot. Adjust consistency with additional broth if needed.
Crispy Kielbasa Garnish: In a separate sauté pan, crisp kielbasa over medium heat for 5-6 minutes, rotating to achieve caramelized edges.
Plating: Ladle steaming soup into serving bowls, crown with crispy kielbasa slices, and sprinkle freshly chopped parsley for a vibrant finish.

Notes

Veggie Prep Power: Uniformly dice leeks, onions, and carrots for even cooking and consistent texture throughout the soup.
Pea Perfection: Toasting split peas briefly intensifies their nutty flavor and adds depth to the overall soup profile.
Ham Hock Hack: Remove ham hock meat and chop it back into the soup for extra protein and rich, smoky flavor.
Kielbasa Crisp Technique: Slice kielbasa at an angle for maximum caramelized surface area and more appealing presentation.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Lunch, Dinner, Appetizer.
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 6
Calories: 400
Sugar: 6 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 15 g
Protein: 25 g
Cholesterol: 30 mg